This was supposed to be an authentic Indonesian “otak-otak” (that’s what the recipe book claimed anyway). I was quite excited to make it, since I had one frozen dory left and I was itching to use it.
Alas, luck was not on my side as I realised the dory was too small even for 1 person…
So, without so much of a blink, I decided to incorporate pork into the dish. And hence, the dish had to be renamed to “Steamed pork & fish meatloaf”. I’ll make real otak-otak another time..
# – Steamed pork & fish meatloaf, served with rice.
Funny thing was, the BF was unable to ascertain that there was pork in there. I guess if you blitzed the mixture fine enough you really can’t tell what it is. He was really surprised to know that there was pork!
- 200 grams of pork, cut into cubes
- 120 grams of boneless white fish fillet (I used dory), cut into cubes
- 1 onion, chopped
- 5-7 shallots
- 3 cloves of garlic
- 100 ml of coconut milk
- 1 teaspoon of white pepper
- 1 tablespoon of lime or lemon juice
- 1 tablespoon of chilli powder
- 1 teaspoon of salt
# – First of all, chuck the fish into a blender or food processors. Give it a blitz.
# – Then, add the pork.
# – Followed by the shallots, garlic cloves & chopped onion.
# – Pour in the coconut milk. Blend till combined.
# – Add the salt, lemon/lime juice, white pepper and chilli powder.
# – Blend till fine.
# – Lay a clingwrap film over a chopping board.
# – Scoop half the paste onto the middle of the film.
# – Fold the bottom part of the film over the paste.
# – Then fold the part with the paste inside over the top of the film.
# – Tie a knot on each end to form a sort of Christmas popper shape…like this.
# – Wrap the parcels in aluminium foil.
# – Stick them in the steamer for 20 minutes.
# – When it’s done, cut the clingwrap film and carefully remove it. Let the loaf stays in the foil.
# – This is optional, but you could use a kitchen torch to crispen the top a bit. Otherwise stick in the oven in grill mode for 5 minutes at 210 degrees celcius.
# – Steamed pork and fish meatloaf, DONE! Instead of rice, you can serve it with grated cauliflower for a slow carb option.
The looks were nothing to shout about but it was juicy, tender and very flavoursome. It’s also really healthy because as you probably have noticed, there’s not a drop of oil used in making this dish!